Name: Thai-Style Pineapple-Coconut Rice
Ingredients: 1 1/2 cups uncooked long- grain brown rice, such as brown basmati; 1 cup light coconut milk (about half a 15-ounce can), or more as needed; 1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water; 1 large onion, preferably red, chopped; 2 cups small broccoli florets; 1 medium red or green bell pepper, diced; 2 medium carrots, peeled and sliced; 2 medium ripe fresh tomatoes, diced; 2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use); 1 to 2 teaspoons good-quality curry powder; 2 teaspoons minced fresh or jarred ginger, or more to taste; Salt to taste; Crushed red pepper flakes to taste; Crushed peanuts or cashews for topping (optional)

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Photo by Hannah Kaminsky

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

Recipe notes

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